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Banana Streusel Muffins Recipe

Banana Streusel Muffins Recipe

I often make muffins for my husband and our two teenage sons. I like to use whatever fruit is in season, and since bananas are available year-round, I make this recipe frequently.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1/4 cup butter, melted
  • 2 medium ripe bananas, mashed (1 cup)
  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter


  • 1. In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
  • 2. For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375° for 20-25 minutes. Yield: about 1 dozen.

Nutritional Facts

1 each: 285 calories, 10g fat (6g saturated fat), 64mg cholesterol, 263mg sodium, 44g carbohydrate (25g sugars, 1g fiber), 4g protein.

Reviews for Banana Streusel Muffins

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redcottagechronicles User ID: 7297725 256519
Reviewed Nov. 7, 2016

"These muffins are moist and delicious full of the flavor of the bananas. I love the streusel topping and felt it added just the perfect amount of sweetness! Will be making them again."

honeybr User ID: 151770 251997
Reviewed Jul. 29, 2016

"Just made these. I added vanilla and some nuts. A subtle banana flavour. Next time I would reduce the sugar to 3/4 cup and increase the cinnamon to 1/2 tsp. and increase the amount of banana. Also I think they would be good without the streusel tooping."

Loiscooks User ID: 3656565 228564
Reviewed Jun. 26, 2015

"I baked these to serve after a meeting. They are a good muffin. Next time, though, I will omit the streusel topping. I don't think they need the extra sweetness."

MarineMom_texas User ID: 31788 16219
Reviewed Sep. 24, 2014 Edited Apr. 23, 2017

"Absolutely delicious. I used two ripe bananas and they gave the muffins a wonderful banana flavor. I followed the recipe exactly. I will definitely have these muffins again and again.

I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

bschuck User ID: 3529989 45691
Reviewed Nov. 3, 2012

"These muffins taste very good. I added some chopped walnuts to the streusel topping. My only complaint is there was melted butter in the bottom of my stoneware after they came out of the oven."

MissKarla User ID: 271602 38268
Reviewed Oct. 24, 2011

"This was a good moist muffin. I used a #20 scoop and made 18 muffins. Only gave it a four stars because the banana flavor was very subtle. Next time I'll add 1/8 tsp. of nutmeg to see if this will help with the banana flavor."

Lorelie1 User ID: 5618714 17754
Reviewed Nov. 20, 2010

"Excellent! I too added just a touch of vanilla. Very moist...definately making them again!"

melinda. User ID: 4287509 45689
Reviewed May. 14, 2010

"easy and so delicious!"

SWEETPEA123 User ID: 1949784 18546
Reviewed Apr. 16, 2010

"These turned out very light and moist. The trick is to not over mix the batter-as soon as the flour mixture is wet, STOP! Doesn't have to be perfectly well mixed! I also found this recipe to make 18 large muffins and 12 minis-I filled the baking cups just a hair over half full and doubled the streusel topping to make sure all got a nice topping. I also added 1 teaspoon of vanilla to the egg/sour cream/wet stuff mixture."

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